A delightful recipe for a sweet sourdough bread that uses a potato flake starter. The potato flakes and sugar result in a very soft (and absolutely delicious!) dough.
I’ll be honest, having this bread around our house is dangerous! We can’t quit eating it. It’s also very easy to make (just throw it all in a mixer!) and quite forgiving. I have easily substituted various oils for the butter without issue. I prefer butter but corn oil gives it a pretty great flavor, too.
The first thing you’ll need to do before you make this bread is either get or make a potato flake sourdough starter. It takes 5 days to establish your own. But if you know someone with a starter and extra discard you can start sooner.
One thing I’ll note about this recipe and anything made with potato flake sourdough in general is that it’s a bit sweeter than what you may expect of ‘regular’ sourdough bread. Not only is there a decent amount of sugar in the bread dough, but the starter is fed with sugar daily.
Potato Flake Sourdough Bread
An easy recipe for sourdough bread using a potato flake starter.
Ingredients
Initial Feed
Tools Needed
- Kitchen scale (optional but so helpful!)
- Stand mixer (can also do by hand if you don’t have one)
- Dough hook
- Large bowl for resting dough
- Saran wrap
- 2 bread loaf pans
Directions
- Mix all ingredients in a mixing bowl using a dough hook, starting at low speed and increasing to medium for 5 minutes. You can use a wooden spoon and your hands to knead if you don’t have a mixer. If you are using your hands and finding it too sticky, add a bit of flour as needed.
- Transfer to a greased bowl and cover with saran wrap. Let rise at least 8 hours or until doubled in size. I typically do this at night and bake in the morning.
- Divide the dough into two and shape each half into a loaf before placing in the loaf pan.
- Cover and let rise for 2 hours.
- Bake at 350 for 30 minutes.
